Name: Sashimi tuna poke bowl
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 250 grams packet microwave brown rice; 1/3 cup (80ml) tamari; 1/3 cup (80ml) lime juice; 1 tablespoon extra virgin olive oil; 3 teaspoons finely grated fresh ginger; 1 1/2 teaspoons sesame oil; 2 cloves garlic, crushed; pinch chilli flakes; 6 radishes (210g); 150 grams (5oz) sashimi-grade tuna, diced; 1 sheet toasted seaweed (nori), shredded; 1 lebanese cucumber (170g), sliced thinly; 1 medium avocado (250g), sliced thinly; 2 teaspoons black sesame seeds, toasted

This recipe is from our cookbook, Simply Seafood.

Traditional Hawaiian poke specifically refers to fresh fish served raw with a variety of condiments. Since the increased popularity of poke, most recipes also include delicious sides like rice, edamame, seaweed, and vegetables and even alternative proteins like cooked chicken or fried tofu.

Ingredients

250 grams packet microwave brown rice

1/3 cup (80ml) tamari

1/3 cup (80ml) lime juice

1 tablespoon extra virgin olive oil

3 teaspoons finely grated fresh ginger

1 1/2 teaspoons sesame oil

2 cloves garlic, crushed

pinch chilli flakes

6 radishes (210g)

150 grams (5oz) sashimi-grade tuna, diced

1 sheet toasted seaweed (nori), shredded

1 lebanese cucumber (170g), sliced thinly

1 medium avocado (250g), sliced thinly

2 teaspoons black sesame seeds, toasted

Method

1.Heat microwave brown rice following packet directions. Combine tamari, lime juice, oil, ginger, sesame oil, garlic and chilli flakes; add to rice. Divide rice mixture between two small bowls.

2.Thinly slice half the radishes into rounds; julienne the remaining half.

3.Top each bowl with half the tuna, radish, seaweed, cucumber and avocado. Sprinkle with sesame seeds to serve.

Serve with tamari sauce mixed with chilli flakes or finely chopped fresh red chilli.
* Use the same weight of sashimi-grade salmon or kingfish instead of tuna, if preferred.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook